Wednesday, June 17, 2009

Mango Pudding by Chiara Pereira

1 Kesar/Alphonso Mango Pulp Tin
1 yolk of an egg
1 packet Philadelphia Cream Cheese
1 cup Cool Whip
1 tbsp lemon juice
1 1/2 packet unflavoured Gelatin sachets
3 tbsp sugar

Heat a little water in a cup in the microwave for 1 minute. Add gelatin and stir. Put gelatin in a blender and whisk. Add the lemon juice and whisk. Add the yolk of the egg and whisk again. Add cream cheese, cool whip and mango pulp. Blend. Add the sugar. Pour into readymade graham cracker crusts or pour into mini wine glasses. Refrigerate for about 5-6 hours. Serve with whipped cream topping or mango slices.

Tip: You can put the mango pudding in readymade graham cracker crusts (check the baking aisle in your superstore) or in an ordinary glass dish. For a better presentation, I like to put the pudding in small plastic wine glasses (dollar store) and then top it with canned whipped cream, a drizzle of mango pulp and shaved chocolate. I also sometimes put the pudding in readymade chocolate tarts found at the grocery stores

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